Authentic Canadian Poutine – Crispy Fries & Cheese CurdsThis authentic Canadian poutine is the ultimate comfort food from Quebec. This Canadian poutine recipe uses crispy fries, fresh cheese curds, and hot brown gravy. Ready in 30 minutes and tastes like you got it from a Montreal diner.What Is Canadian Poutine?Canadian poutine was invented in Quebec in the 1950s. The name means “mess” in French slang because it looks messy but tastes amazing. Real poutine needs three things: hand-cut fries, cheese curds that squeak, and hot beef gravy. No shredded cheese allowed.I tried poutine for the first time in Montreal during winter. One bite and I understood why Canadians love it. The hot gravy melts the cheese curds just enough while keeping the fries crispy. It’s pure comfort in a bowl.Ingredients for Canadian PoutineFor the fries:- 2 lbs russet potatoes- 4 cups vegetable oil for frying- Salt to tasteFor the gravy:- 2 tbsp butter- 2 tbsp flour- 2 cups beef broth- 1 tbsp ketchup- 1 tsp Worcestershire sauce- 1/2 tsp garlic powder- Salt and pepperTo assemble:- 2 cups fresh cheese curds, room temperature- Chopped green onions for garnishHow to Make Canadian Poutine Step by StepStep 1: Cut potatoes into 1/2-inch fries. Soak in cold water 30 minutes. Drain and pat dry completely.Step 2: Heat oil to 300°F. Fry potatoes 5 minutes until soft but not brown. Remove and drain. Increase oil to 375°F.Step 3: Make gravy. Melt butter in a saucepan. Whisk in flour and cook 1 minute. Slowly add beef broth while whisking. Add ketchup, Worcestershire, and garlic powder. Simmer 5 minutes until thick.Step 4: Fry potatoes again at 375°F for 3-4 minutes until golden and crispy. Drain and salt immediately.Step 5: Place hot fries in a bowl. Top with room temperature cheese curds. Pour hot gravy over everything. The heat melts the curds slightly.Step 6: Garnish with green onions. Serve immediately with a fork. Poutine waits for no one.Pro Tips for Perfect Canadian Poutine1. Use fresh cheese curds only. They must squeak when you bite them. If they don’t squeak, they’re not fresh. Find them at cheese shops or buy online.2. Double-fry the potatoes. First fry cooks them, second fry makes them crispy.3. Gravy must be piping hot. If it’s not hot enough, it won’t melt the curds.